Southwest Cumin Quinoa Bowl with Black Beans and Pepitas

This vibrant quinoa bowl brings together the bold flavors of the Southwest in a single, satisfying dish. Fluffy quinoa is tossed with black beans, sweet corn, crunchy bell peppers and a zesty cumin-lime dressing that adds a bright, citrusy kick. Topped with toasted pepitas and creamy feta cheese, every bite offers a delightful mix of textures and tastes.

Packed with protein, fiber and vitamin C, this bowl is as nourishing as it is delicious. The earthy cumin pairs perfectly with the fresh lime and jalapeño, creating a dressing that ties all the ingredients together. Whether you’re looking for a quick weeknight dinner or a meal-prep favorite, this recipe is sure to become a staple.

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Ingredients

0.75 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

0.5 box Black BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, bring 1½ cups water and the veggie stock concentrate to a boil. Core and seed the red bell pepper, then finely dice. Mince the jalapeño (remove ribs and seeds for less heat). Cut the corn kernels from the cob. Roughly chop the cilantro. Halve the lime. Drain and rinse half the black beans (reserve the rest for another use).
2. Once the stock is boiling, add the quinoa to the pot. Cover, reduce heat to low and simmer until tender, 15-20 minutes.
3. Heat a medium pan over medium heat. Add the pepitas and toast until lightly browned and nutty, 2-3 minutes, stirring frequently. Remove from pan and set aside. Tip: If the pepitas seem like they might burn, immediately remove the pan from heat.
4. Add the corn, jalapeño (to taste) and a drizzle of olive oil to the same pan over medium-high heat. Cook until lightly browned, 4-5 minutes, tossing occasionally. During the last minute or two, add the drained black beans and warm through. Season with salt and pepper.
5. In a small bowl, whisk together the cumin, juice from half the lime and 1 tablespoon olive oil.
6. Fluff the quinoa with a fork. In a large bowl, toss together the quinoa, corn mixture, bell pepper, cilantro and dressing. Season generously with salt and pepper. Divide between plates, then sprinkle with the toasted pepitas and feta cheese.

Recipe Tips

FAQ

Can I make this quinoa bowl ahead of time?

Yes, this bowl is great for meal prep. Store the quinoa, vegetables and dressing separately in the refrigerator for up to 3 days. Assemble just before serving and add the pepitas and feta last to keep them crunchy.

What can I substitute for feta cheese?

If you don’t have feta, you can use crumbled cotija cheese, goat cheese or omit it entirely for a dairy-free version. The bowl will still be delicious.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that your veggie stock concentrate is certified gluten-free if you have celiac disease or a gluten sensitivity.